This Instant Pot Jewish brisket is rich, tender, and deeply flavorful, with a sweet-and-tangy onion sauce that turns a classic comfort dish into an easy pressure-cooker meal. It is a wonderful choice for holidays, family dinners, or any time you want a hearty beef recipe that tastes like it has been cooking all day.
Why You’ll Love This Recipe
This brisket comes out incredibly tender while still keeping all the classic flavors that make Jewish brisket so beloved. The Instant Pot cuts down the cooking time without sacrificing the slow-cooked taste, and the combination of onions, ketchup, vinegar, brown sugar, and garlic creates a sauce that is savory, slightly sweet, and perfectly balanced. It is also a great make-ahead dish because the brisket stays juicy and flavorful after resting in the sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole beef brisket, 4 1/2 pounds, cut in half so it fits in the Instant Pot
2 teaspoons kosher salt, or enough to coat both sides of the brisket
4 medium yellow onions, chopped
1 1/2 cups water
1 1/2 cups ketchup
1 teaspoon crushed or minced garlic
3/4 cup white vinegar
3/4 cup dark brown sugar
3 tablespoons cornstarch
3 tablespoons water, for the slurry
Directions
Cut the brisket in half against the grain so you have two manageable pieces that will fit inside the Instant Pot.
Rub the brisket on all sides with the kosher salt, making sure each piece is evenly coated.
Heat a large frying pan over high heat, or use the Instant Pot on the Sauté setting set to High. Sear each piece of brisket for 2 to 4 minutes per side, until browned with a little char. If you sear in the Instant Pot, wash and dry the liner before continuing.
Place the trivet inside the Instant Pot. Set one piece of brisket on the trivet with the fat side facing up. Add half of the chopped onions over the top. Place the second piece of brisket on top in a crisscross pattern, also fat side up.
In a bowl or large measuring cup, whisk together the water, ketchup, garlic, white vinegar, and dark brown sugar until smooth.
Pour the sauce over the brisket. Scatter the remaining onions over the top and around the sides of the pot.
Lock the lid in place and cook on High Pressure for 75 minutes for very soft, fall-apart brisket, or 65 minutes for brisket that is tender but slices more neatly.
When the cooking time is done, let the pressure release naturally for 15 minutes, then carefully do a quick release for any remaining pressure.
Transfer the brisket pieces to a cutting board, keeping the fat side up, and let them cool for 30 minutes. Once slightly cooled, trim away any unwanted fat.
In a small bowl, stir together the cornstarch and 3 tablespoons of water to make a slurry. Turn the Instant Pot to Sauté on High and bring the sauce to a simmer. Stir in the slurry and let the sauce boil for 2 minutes, until slightly thickened. Switch to Keep Warm.
Using a sharp carving knife, slice the brisket against the grain into strips or chunks.
Return the sliced brisket to the pot and let it sit in the warm sauce for 5 to 10 minutes so it can soak up more flavor.
Transfer the brisket to a serving dish and spoon the sauce and onions over the top before serving.
For a deeper savory flavor, add 1 teaspoon of onion powder or a pinch of black pepper to the sauce. If you like a more pronounced sweet-and-sour balance, increase the brown sugar slightly or add a little extra vinegar to taste. You can also include sliced carrots around the brisket for a more traditional holiday-style presentation. For a smoother sauce, blend the cooked onions into the liquid before returning the sliced brisket to the pot.
Storage/Reheating
Store leftover brisket in an airtight container in the refrigerator for up to 4 days. Keep the meat with plenty of sauce so it stays moist.
For longer storage, freeze the brisket in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the brisket and sauce in a covered baking dish and warm in a 325°F oven until heated through. You can also reheat smaller portions gently on the stovetop or in the microwave with extra sauce spooned over the top to prevent drying out.
FAQs
Can I make this brisket ahead of time?
Yes. This is an excellent make-ahead recipe because the flavor gets even better after the brisket rests in the sauce.
What does it mean to slice brisket against the grain?
It means cutting across the visible muscle fibers instead of along them. This makes the meat much more tender to eat.
Do I have to sear the brisket first?
Searing is strongly recommended because it adds richer flavor and better color to the finished dish.
Can I use fewer onions?
Yes, but the onions add a lot of flavor and body to the sauce, so reducing them will slightly change the final result.
What if my brisket is still too firm after cooking?
If it is not as tender as you want, return it to the Instant Pot and cook at High Pressure for another 5 to 10 minutes.
Can I use garlic powder instead of fresh garlic?
Yes. You can use about 1/2 teaspoon of garlic powder in place of the minced garlic.
Why do I need the trivet?
The trivet helps keep the brisket slightly elevated so it cooks evenly and does not sit directly against the bottom of the pot.
Can I skip thickening the sauce?
Yes. The sauce will still be flavorful, but the cornstarch slurry gives it a more luscious texture for serving.
How do I keep brisket from shredding when slicing?
Let it cool for at least 30 minutes before cutting. Slicing too soon makes the meat fall apart more easily.
What should I serve with Jewish brisket?
It pairs well with mashed potatoes, roasted vegetables, rice, or any side that can soak up the extra sauce.
Conclusion
Instant Pot Jewish brisket is a comforting, crowd-pleasing recipe that delivers tender beef and a rich onion sauce with much less effort than traditional long-braised versions. Whether you serve it for a special gathering or a cozy family meal, this recipe offers classic flavor, easy preparation, and delicious leftovers.
